Gluten-Free, Dairy-Free, Lasagna

If you bake right away or freeze for later, this is an easy go-to for your favorite peeps.

INGREDIENTS

1 pound ground beef

1 can (29 ounces) tomato sauce

1 cup water

1 teaspoon salt

1 teaspoon dried oregano

1 package (8 ounces) no-cook #glutenfree Lasagna noodles

4 cups (16 ounces) shredded #vegan mozzarella cheese

1-1/2 cups (12 ounces) Vegan ricotta

1/2 cup grated vegan Parmesan cheese

DIRECTIONS

In a skillet, cook beef over medium heat until meat is no longer pink. Drain. Stir in the tomato sauce, salt, oregano, and other spices your heart desires (basil, parsley, pepper, cumin...)
Combine the cheeses in a separate bowl
Layer: Spread a fourth of the meat sauce in an ungreased baking pan. Arrange a third of the noodles over the sauce (break the noodles if necessary). Spoon a third of the mixture over the noodles. Repeat layers twice.
Pour in water along the sides of the lasagna.
Top with remaining meat sauce and any additional mozzarella.
Cover with foil and cook at 350 for approximately 30 min. Then remove the cover and cook for an additional 15 min or until cheese is melted.

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